Easy Hummus (without Tahini)

March 25, 2022March 25, 2022 amcarmenLeave a comment

Hello Everyone! Tonight, I will be sharing the recipe for the last and third component of my lunchbox series from the National Pack Your Lunch Day (March 10) collaboration that I organised with my foodie friends over on IG. Here’s a quick and easy recipe for Hummus, without the tahini.

The debate over the origin of hummus dates back to the 13th century. The Greeks like to claim it as their own, but based on historical information, hummus likely originated from ancient Egypt. Regardless of where it’s originally from, hummus is enjoyed by all cultures, not just Greek and Middle Eastern. In the Middle East, hummus is usually eaten as a dip, with pita bread. In the West, it is now produced industrially, and is often served as a snack or an appetiser with crackers.

But before we dive into the recipe, what exactly is tahini?

Tahini is a Middle Eastern paste or sauce made from toasted ground hulled sesame seeds, oil, and sometimes salt. The ground sesame seeds are emulsified with oil to create a smooth and creamy seed butter with a pourable consistency. It can be served by itself, as a dip or used as a major ingredient in hummus.

If tahini is a key ingredient in hummus, can we make hummus without tahini?

The answer is, yes!

Unlike all the other ingredients that go into making hummus, tahini is one where you’re likely to not always have on hand. It’s not cheap either if you manage to find them at your local supermarket, but it’s not commonly found here in the Philippines. You can also make your own at home, but if you’re on the same boat as me and want homemade hummus without the fuss of making your own tahini at home, then this recipe is just as good without it!

Because of the other ingredients that are mixed in the making of hummus, it tastes nothing like chickpeas. Instead, it tastes a little garlicky, smoky, and also tangy because of lemon juice. It’s a smooth, creamy paste that melts in your mouth, and the taste of cumin will linger on your tongue.

PREP TIME 5 MINS | COOKING TIME — MINS | SERVES 6-8

INGREDIENTS

1 can (425g) garbanzo beans (chickpeas), drained and blanched
1 garlic clove, minced
2 to 4 tbsp water
2 tbsp extra virgin olive oil
1 tbsp lemon juice
3/4 tsp toasted ground cumin
1/2 tsp ground paprika
1/4 tsp salt

METHOD

Add all the ingredients into a food processor. Process until smooth and creamy; if needed, you may add additional water to get your desired consistency. You may also add additional spices, and/or seasoning to suit your taste preference.
Transfer to a serving dish and top with more olive oil, toasted cumin seed, and ground paprika.
Serve with your veggies and crackers of choice. I went with carrots and celery, and multi-seed rice crackers. Enjoy!

@amcarmenskitchen

Easy Hummus (without Tahini) #amcarmenskitchen #foodieph #MARCHarap #tiktokeatsph #foodtiktok #foodtokph #vegan #healthy

♬ Misirlou (Chica egipcia) – Kalahary

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– Ally xx

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Mediterranean Multi-grain Rice & Chickpea Salad

March 17, 2022 amcarmenLeave a comment

Hello Everyone! Last week I shared a post on my Instagram for an open collaboration that me and two of my IG foodie friends organised and hosted. It was for National Pack Your Lunch Day (March 10) and out of the three main components that made up my lunchbox, one of them was this Mediterranean Multi-grain Rice & Chickpea Salad, alongside the recipe I shared last week to serve with this salad.

Like with the recipe I shared last week for a Mediterranean Baked Fish dish, this salad is also loaded with fresh Greek flavours of olive oil, olives, feta, and lemon. Other than those ingredients, all you really need is a killer salad dressing and some grain of choice; brown, red, or a mix of those two. I recently bought a pack of multi-grain rice made of a mix of black, brown, and red rice, with adlai as well, so decided to use that for this recipe.

Everything else is customisable to your liking; instead of rice, you can use quinoa or anything rice-like shaped such as farro, pearl barley, or couscous. You can choose whether to add fresh, roasted, or sautéed vegetables, and add your leafy greens of choice. Change up the cheese, or even leave it out to make it vegan friendly. If you don’t have walnuts lying in your pantry, feel free to swap it out for flaked almonds, pine nuts, pistachios, cashews, sunflower seeds, or pepitas – anything really to give the salad an added texture and crunch. The possibilities with this salad are endless!

This salad comes together effortlessly and is an excellent work lunch option or to bring to a potluck party as you can easily double or triple its serving size. Coat the salad with a Balsamic, Olive Oil, and Basil Dressing and you’re in for a delicious treat! It’s light, yet filling at the same time; tangy, juicy, and crunchy!

PREP TIME 10-15 MINS | COOKING TIME 20 MINS | SERVES 4*

*This recipe serves 4 as a meal, or 6 to 8 as a side.

INGREDIENTS

For the salad

1 & 1/2 cups multigrain rice (combination of black, red, and brown rice, plus adlai), cooked
1 can (425g) garbanzo beans (chickpeas), drained and blanched
100g cherry tomatoes, halved
100g kale, leaves trimmed and roughly torn
100g marinated Greek feta with olives, in olive oil
1/4 cup walnuts, toasted and roughly chopped
1 packet 5 grain rice cakes, crushed

For the dressing

2 tbsp balsamic glaze
2 tbsp extra virgin olive oil
1 garlic clove, finely minced
Basil leaves, roughly chopped
Juice and zest of 1 lemon
Salt & black pepper, to taste

METHOD

Dressing: Add all the ingredients together in a jar and seal tightly. Shake vigorously for about 2 to 3 minutes, until well combined. Set aside.
Salad: Add all the ingredients to a large mixing bowl and toss to combine.
Add the dressing and then toss again to evenly coat the salad with the dressing. Transfer to individual serving plates and serve with some Mediterranean Baked Fish. Enjoy!

@amcarmenskitchen

Mediterranean Multigrain Rice Salad #amcarmenskitchen #foodieph #MARCHarap #tiktokeatsph #foodtiktok #foodtokph #lactovegetarian

♬ Up Beat (Married Life) – Kenyi

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– Ally xx

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Mediterranean Baked Fish

March 12, 2022March 12, 2022 amcarmen1 Comment

Hello Everyone! Two days ago I shared a post on my Instagram for an open collaboration that me and two of my foodie friends organised and hosted. It was for National Pack Your Lunch Day (March 10) and out of the three main components that made up my lunchbox, one of them was this Mediterranean Baked Fish.

This recipe is loaded with fresh Mediterranean, Greek flavours of olive oil, lemon, and capers. This combination enhances the flavour of the fish, while still allowing it to shine through as the star! Feel free to switch up the kind of fish that’s not only suitable to your liking, but what’s also fresh and available locally. Choose white fish that’s mild in flavour such as cod, haddock, striped bass, mahi-mahi, or grouper fish. I went with tilapia as that’s what’s affordable and readily available here in the Philippines.

When it comes to baking fish, you don’t want to over cook it. As soon as the fish starts to flake easily, it’s done! For me, it took between 10 to 12 minutes for my fish to turn out perfect, but there are several factors that can differ the cooking time. For example, everyone’s oven cooks differently. Everyone’s fish fillet may be of a different size, shape, or thickness, and everyone’s baking dish heats up differently. Use your gut feeling when it comes to baking time here!

PREP TIME 10 MINS | COOKING TIME 10-12 MINS | SERVES 4

INGREDIENTS

500g tilapia fillets (skinless and boneless)
3 garlic cloves, thinly sliced
2 tbsp capers
1 tbsp olive oil
1/2 tsp ground black pepper
1/2 tsp ground coriander
1/2 tsp ground paprika
1/2 tsp salt
Fresh basil leaves, roughly chopped
Juice of half a lemon
Lemon slices
Zest of 1 lemon

METHOD

Preheat oven to 218C (425F or gas mark 7) and grease a baking dish with a bit of olive oil or butter.
Place the tilapia fillets in the basking dish and rub all the ingredients into the fish, making sure to coat them all. Arrange the fillets in the baking dish and top with the lemon slices. Set aside for about 15 minutes for the spices to infuse into the fish.
Bake in the oven for 10 to 12 minutes, until the fish flakes easily with a fork.
Garnish with more freshly chopped basil and serve with a warm salad or seasonal greens. Enjoy!

@amcarmenskitchen

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♬ Summer – Instrumental – Devinney

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– Ally xx

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French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt

March 2, 2022 amcarmenLeave a comment

Hello Everyone! Yesterday I shared a recipe for a simple mixed berry compote, and tonight I’ll show you how you can use it in a sweet breakfast dish (or even for dessert), featuring Binda Valley’s Vanilla Bliss Natural Greek Style Yoghurt, courtesy of Gourmet Direct PH!

These French Toast Wraps are a creative cross between traditional French toast and crêpes. They are made by dipping wholewheat wraps in a mixture of egg, soy milk, cinnamon, nutmeg, and vanilla extract. Make sure that you dip the wraps in the egg mixture rather than soak. You can let them soak for 30 seconds or so, but it will make the wraps a touch more fragile to handle. They are then fried in butter on both sides until golden brown. For my recipe, I fried them in coconut oil as I realised I didn’t have any butter left in my fridge.

The result is a deliciously mouth-watering, crêpe-like wrap without the hassle of actually making crêpes from scratch. Fill the wraps with your yoghurt of choice, sweetened or unsweetened, and you can also mix up your choice of fruits and granola, and even use herbs such as basil or mint. You can even go for savoury French Toast Wraps if you want with this recipe!

PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 3

INGREDIENTS

For the French toast wraps

6 wholewheat tortilla wraps
1/2 cup soy milk
1 large free range egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

3/4 cup Binda Valley’s Vanilla Bliss Natural Greek Style Yoghurt
1 tbsp lemon juice
1/2 tbsp honey

1/3 cup mixed berry compote
3 large bananas, peeled and sliced
Granola (with dried cranberries and pumpkin seeds)
Confectioners’ sugar (optional)

Coconut oil, for cooking

METHOD

In a shallow bowl, add the soy milk, egg, vanilla extract, cinnamon, and nutmeg together. Whisk until well combined. Dip both sides of each tortilla in the egg mixture.
Add the coconut oil to a pan over medium-high heat. Add the dipped tortilla to the pan and cook until golden brown, about 1 to 2 minutes on each side. Once done, transfer to a plate and repeat with the other tortillas.
In a small bowl, mix the yoghurt, lemon juice, and honey together until well combined. Spoon the yoghurt mixture down the centre of each tortilla and top with the sliced bananas.
Fold the sides of the tortilla over the top of the yoghurt and bananas, and top with the warmed mixed berry compote. Top with more sliced bananas, granola, and sprinkle with confectioners’ sugar (optional). Serve and enjoy immediately!

@amcarmenskitchen

French Toast Wraps #amcarmenskitchen #foodieph #MARCHarap #tiktokeatsph #foodtiktok #foodtokph #breakfast #brunch #frenchtoastwraps

♬ Cafe Paris – HeyAudio

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– Ally xx

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Mixed Berry Compote

March 1, 2022 amcarmenLeave a comment

Hello Everyone! A great way to use up fruits, especially berries, that have been sitting in your fridge for a while and on the verge of over-ripening, is to make compote! I’ve made my fair share of compote when I was still living in Australia, usually using fresh, overripe berries as they are easily accessible when in season. While you can sometimes get fresh berries here in the Philippines, they’re really expensive which is why I opted to use frozen berries for this compote recipe that I will be sharing.

Compote is a type of fruit spread that is made from slowly cooking whole or small fruit pieces combined with a sugar syrup. The three main ingredients for a compote are as follows:

Berries – fresh or frozen, whatever you have on hand,
Juices – any liquid with some tang i.e. lemon, lime, orange, or pomegranate juice, and
Sweeteners – sugar, honey, maple syrup, or other natural sweeteners.

Other than those three main ingredients, you may also add other flavours to enhance your compote. Some options include, but are not limited to orange zest, lemon zest, mint, or your favourite liqueur.

This mixed berry compote is best served over pancakes, toast, French toast, waffles, yoghurt, ice cream, or cheesecake. The possibilities are endless! Stick around tomorrow to see what I served my mixed berry compote over!

PREP TIME 5 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

250g frozen mixed berries
1/4 cup white granulated sugar
Zest of 1 lemon
Juice of half a lemon

METHOD

Combine all the ingredients in a small saucepan.
Over medium-high heat, bring the mixture to a boil until the berries break down and the compote thickens to your desired consistency, not more than 10 minutes.
Serve over your choice of breakfast foods to satisfy your sweet tooth cravings in the morning. Enjoy!

I served mine over some delicious Vanilla Bliss Greek Style Yoghurt from Binda Valley. If you’re residing in the Philippines, you can get your fix of this yoghurt from Gourmet Direct PH.

You can easily make a large batch of compote and store them in the fridge, warming them up as you need them. Just be sure to keep the compote in an airtight container or sterlised jar. It should be able to last for up to 2 weeks when properly stored and refrigerated.

If you want to keep some around for even longer, you can always freeze it. Pour the compote into jars, then seal it while it is still hot. The compote will last in the freezer for up to 2 months.

@amcarmenskitchen

Mixed Berry Compote #amcarmenskitchen #foodieph #MARCHarap #tiktokeatsph #foodtiktok #foodtokph #mixedberry #compote

♬ Mon Soleil (from “Emily in Paris” Soundtrack) – Ashley Park